How To Wet Age Beef
- Purchase a large subprimal cut of beef that is sealed in cryovac.
- Place the beef in a refrigerator set at 35F.
- Turn the beef over once per week while it is aging.
- Let the beef age for 45-60 days.
Also, what is better wet aged or dry aged beef?
Wet-aging steak tastes better in a lean cut of beef like a flat-iron steak, where the steak is less marbled with fat. Beef cut for dry aging starts out much thicker than wet aged meat but will lose considerable mass during the aging process. In the end, they both produce an excellent tender and juicy steak.
Correspondingly, how does wet aged beef not spoil? Wet or dry aging. Wet aging – After the beef is cut, the middle meats (ribeyes, strip steaks, T-bones, filets, and sirloins) are packaged in plastic bags and vacuum-sealed. Vacuum packaging protects the beef from bacteria and from oxygen that can cause it to spoil.
Similarly one may ask, why do you wet age a steak?
Aging Your Meat Results in a More Tender and Flavorful Steak
Derrick Riches is a grilling and barbecue expert. … The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor.